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Cardamom-poached Apricots with Whipped Yoghurt

Cardamom-poached Apricots with Whipped Yoghurt

By OcadoLifePublished on 17 May 2024“This Cardamom-poached Apricots with Whipped Yoghurt is a fabulous way to amplify fresh, seasonal apricots,” says Crystelle Pereira, cook, Bake Off finalist and author of Flavour Kitchen. “The cardamom cuts through the sweetness, adding depth with an intensely fragrant edge. The light, creamy yoghurt brings it all together.” For another dreamy, creamy dessert, try Crystelle’s Cherry and Amaretto Cream Tart.
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Time and servings

1 hrTotal time
6Servings
15 minsPrep time
45 minsCooking time

Ingredients

  • 5g cardamom pods
  • 50g golden caster sugar
  • 70g runny honey
  • ½ lemon, juiced (to give 1tbsp)
  • ¼ tsp fine sea salt, plus ½ tsp
  • 6 apricots, halved and pitted
  • 200ml double cream
  • 40g shelled pistachios

Method

  • Step 1

    In a saucepan, toast the cardamom pods over a low heat for 10 mins, stirring occasionally. Set aside 2 pods for later, then lightly crush the rest using a pestle and mortar. Return to the pan with the sugar, honey, lemon juice, the ¼ tsp fine sea salt and 350ml water; stir. Bring to the boil over a medium heat and cook until the sugar dissolves.

  • Step 2

    Reduce the heat to low and add the apricots. Poach for 15 mins, turning every 5 mins, until soft but holding their shape.

  • Step 3

    Remove the apricots to a high-sided dish; set aside. Boil the syrup over a high heat for 15 mins or until reduced by half. Strain over the apricots and leave to cool.

  • Step 4

    For the whipped yoghurt, lightly crush the 2 reserved cardamom pods using a pestle and mortar; discard the shells and grind the seeds to a fine powder. Tip into a bowl with the cream, vanilla and the ½ tsp fine sea salt, and whip to soft peaks.

  • Step 5

    Fold in the yoghurt and 6 tbsp of the cooled syrup, until slightly thickened with no streaks remaining. Chill until needed.

  • Step 6

    Meanwhile, toast the pistachios in a dry frying pan over a medium heat for 5 mins. Remove to cool; roughly chop.

  • Step 7

    Serve the apricots on top of a generous dollop of the whipped yoghurt, with a drizzle of syrup and the pistachios. Chill leftover apricots submerged in their syrup in an airtight container for up to 1 week.